Stuffed Morels

8-12 large morels

2 tbsp. butter

1 tbsp. minced garlic

½ c. dry white wine

2 shallots, minced

1 cup heavy cream

½ c. red pepper, finely chopped

salt and pepper

½ c. feta cheese

¼ c. pine nuts or crushed pecans

1 tbsp. fresh thyme

 

Melt butter and sauté garlic and shallots until tender and translucent. Add red pepper, thyme and cook 1 minute. Stir in nuts and feta and remove from heat. Fill morels with the mixture and return to buttered pan. Cook 1-2 minutes on each side until mushrooms soften and begin to shrink. Add wine, reduce. Add cream, reduce. Season with salt and pepper. Serve as entrée with fresh greens and roasted potatoes or over pasta.